How to make carbonara sauce?
Sara Palmieri
2025-04-29 01:38:41
Numero di risposte: 1
The creaminess of carbonara is thanks to the addition of eggs, and traditionally features no cream whatsoever.
Classic Italian carbonara sauce is typically made with just 4 ingredients: eggs, black pepper, pecorino Romano (or parmesan), and guanciale (or pancetta).
Make sure your eggs are at room temperature! Cold eggs can cause lumps in your pasta sauce.
When combining your eggs, cheese and cream, make sure it is whisked thoroughly. This will help achieve a uniform texture.
Keep your heat on low when adding the egg mixture. Some recipes even call for the heat to be turned off completely, but we suggest lowering it whilst stirring in the mixture, and taking it off the heat once it’s combined. If overcooked, the eggs will scramble.
Maurizio Ferrara
2025-04-16 18:46:29
Numero di risposte: 3
Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
Add the pancetta to a large skillet and saute over medium-low heat until crisp. Transfer the pancetta to a bowl using a slotted spoon.
Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce followed by the Parmesan cheese. Stir in the black pepper.
Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine. Garnish with more cheese and serve hot!
If you want to go as authentic as possible, nix the cream and hunt down some guanciale, which is available in most specialty Italian supermarkets.
Just keep in mind that axing the cream will result in a dish that is a bit drier, hence not quite a creamy carbonara.
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